Description
LalBrew Abbaye 11 g – Belgian ale yeast from Lallemand
LalBrew Abbaye is a dried ale yeast of Belgian origin (Westmalle). Lallemand selected the strain for its ability to ferment Belgian beers from low to high alcohol, and it produces the spicy and fruity character typical of Belgian and Trappist beers. The 11 g sachet is intended for homebrewing.
Fermentation temperature shapes the flavour. At higher temperatures the yeast produces typical flavours and aromas of tropical fruit, spice and banana. At lower temperatures it gives darker fruit aromas and flavours of raisin, date and fig.
Suitable for
- Belgian wit
- Belgian blond and Belgian golden
- Dubbel
- Tripel
- Quadrupel
Technical data
- Attenuation: 77–83%
- Temperature range: 17–25 °C
- Flocculation: medium to high
- Alcohol tolerance: 14% ABV
- Pitching rate: 50–100 g/hl
Frequently asked questions about LalBrew Abbaye
What temperature should LalBrew Abbaye ferment at?
The temperature range is 17–25 °C. At the warm end you get more tropical fruit, spice and banana, and at the cool end more raisin, date and fig.
How much yeast do I need?
The recommended pitching rate is 50–100 g/hl. One 11 g sachet equals 50 g/hl in 22 litres. For strong beers such as tripel and quadrupel you can use two sachets.
Can the yeast handle strong Belgian beers?
Yes. The alcohol tolerance is 14% ABV, and the strain was selected precisely because it ferments Belgian beers from low to high alcohol.
Do I need to rehydrate the dry yeast?
Dry yeast benefits from rehydration, although this is debated. Many brewers sprinkle the yeast straight onto the wort with good results, but in strong beers rehydration gives the yeast a safer start.
Related
Betaling
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